What was the secret ingredient in Nonna’s Sunday gravy?

Every Nonna has her secret but commonly, it’s something simple with big impact. A parmesan rind simmered in the sauce adds deep, savory flavor. Others swear by a splash of red wine or a pinch of sugar to balance acidity. The real secret? Time and love.

What’s the difference between Bolognese and Sunday gravy?

Bolognese is a meat sauce made with finely ground beef or pork, often including milk or cream. It’s thick, creamy, and delicate. Sunday gravy, on the other hand, is a hearty tomato-based sauce with whole cuts of meat simmered for hours until they fall apart. It’s chunkier, bolder, and built for big family meals.

Why do they call it Sunday gravy?

The name comes from Italian-American families who traditionally served this sauce on Sundays. It simmered all morning while everyone went to church, then came together in the afternoon for a big meal. The word "gravy" refers to the rich, meat-infused sauce not to be confused with brown gravy.

Nonna’s Sunday Gravy Recipe

Name: Nonna’s Sunday Gravy Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 lb bone-in short ribs or chuck roast; ½ lb Italian sausage (sweet or spicy); 1 small onion, finely chopped; 5 cloves garlic, minced; 2 tablespoons tomato paste; 1 can (28 oz) crushed San Marzano tomatoes; 1 can (15 oz) tomato sauce; ½ cup red wine (optional); 1 teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon black pepper; 1 parmesan rind (optional); Fresh basil; Pasta of choice, for serving

Description

Nonna’s Sunday Gravy recipe is a hearty, slow-cooked Italian tomato sauce loaded with tender beef, pork, and sausage. Perfect for traditional family dinners and pasta nights.

Ingredients

Scale

2 tablespoons olive oil

1 lb bone-in short ribs or chuck roast

½ lb Italian sausage (sweet or spicy)

1 small onion, finely chopped

5 cloves garlic, minced

2 tablespoons tomato paste

1 can (28 oz) crushed San Marzano tomatoes

1 can (15 oz) tomato sauce

½ cup red wine (optional)

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

1 parmesan rind (optional)

Fresh basil

Pasta of choice, for serving

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Instructions

1. Heat olive oil in a Dutch oven. Brown all meats in batches, then remove.

2. In the same pot, sauté onion until soft. Add garlic and stir briefly.

3. Stir in tomato paste and cook 1–2 minutes.

4. Deglaze with red wine, scraping up browned bits.

5. Add crushed tomatoes, tomato sauce, oregano, salt, pepper. Stir well.

6. Return all meats to the pot. Add parmesan rind and basil.

7. Cover and simmer on low for 2½ to 3 hours, stirring occasionally.

8. Remove meat, shred or slice, then return to the sauce.

9. Serve over pasta with fresh basil and parmesan.

Notes

Use San Marzano tomatoes for best flavor.

The sauce tastes even better the next day.

Freeze leftovers in portions for easy weeknight dinners.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Dinner, Main Course
Method: Stovetop, Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl over pasta
Calories: 480
Sugar: 7g
Sodium: 760mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg